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Monday, June 28, 2010

Starting a BBQ Blog

I've been writing about bbq on the internet since 2001. I've had three different bbq sites, but without a doubt this bbq blog has the most readers, the most content, and has even generated a little revenue to help supplement my bbq expenses. Thank you readers.

I wasn't the first person to write a bbq blog (a web log). There were others before me and there will be others after me. If you are thinking about starting your own bbq website or bbq blog, you can save yourself some trial and error mistakes by doing a little research. I've read many articles about blogging and monetizing websites, but a recent article I read provides a road map for starting a blog. Here's an excerpt from the article on Problogger.net :

Content Model. Who will write your content? How often will your content be published? What’s the purpose of every article? Will you do straight-up blogging, or a little bit of traditional webmastering? Will you be doing “open-ended blogging” without an “end date” for your content to be roughly finished? Will you accept guest posts

You can start a blog using these guidelines via Blogger.com or Wordpress.com or one of hundreds of other possibilities. The answers to the questions above make it sound more complicated than it really is. And as Linda will tell you, if I can do it anyone can do it. So...jump on in, the water is fine. And, when you get yours started let me know and we'll trade links.

BBQ Guy blogging tip: If you make it a habit to post a picture with each blog post you make, your readers will thank you for it. (I don't or can't always follow this advice, but I definitely try.)

About Me

Brian Pearcy competed in bbq contests sanctioned by the Kansas City Barbecue Society and Florida Barbecue Association. He has published more than 940 articles about bbq cooking. Brian authors two bbq web sites: The BBQ Guy and BBQ Blog. His prize winning bbq spice rubs have earned numerous awards.

Like many bbq enthusiasts, I've spent the last few years dreaming, thinking, and researching different types of equipment to use in a fu...

BBQ Tips

How to keep BBQ hot if you're not quite ready to eat it...

use an ice chest/ice cooler. Put some hot water in an empty ice chest, close the lid and let it set for 3 or 4 minutes. Drain the hot water and you've got yourself a portable BBQ warmer. We've kept pork butts warm this way for 6 or 7 hours.

How to keep your hands clean when cooking BBQ...

use powder free latex gloves. They come in packs of 100 at the local Sam's and will keep your hands clean. You'll maintain good sanitary practices too.

How to keep your spouse interested in the BBQ hobby...

get him/her involved in it with you. It's a lot of fun. You meet nice people and it's something you can do together.

How to keep your BBQ expenses in line with your budget...

Research all your purchases thoroughly. Make sure your purchase will do what you want it to do BEFORE you purchase it. For example, if you want to learn to cook whole hogs, you probably need to consider a big cooker or if you want to cook 10-15 racks spare ribs every weekend you're going to need something bigger than a WSM.

How to continually improve your BBQ recipes...

keep records of your cooking efforts including cook times, prepping techniques used and especially measurements for sauces or rubs and spices used. When you tweak the recipe for taste, only change one thing at a time--change the cook time, change the rub, change the sauce, but try to avoid completely changing everything all at once. Small changes to your technique and recipes will help you focus on the effects better and you'll be able to fine tune the product quality more efficiently.

How to BBQ Brisket

Brisket has become one of my favorite foods to barbecue. A pencil width slice of properly cooked brisket lightly coated with some Blues Hog BBQ Sauce is hard to beat.

I prefer to cook briskets in my Weber Smokey Mountain (WSM). I receive quite a few e-mails asking for help with barbecue brisket and thought I'd share some questions I received today.

Do you cook brisket with direct or indirect heat?

I use indirect heat and cook the brisket slowly at a temperature of 225-250 degrees.

Do you cook with fat cap up or fat cap down?

I begin cooking the brisket fat cap up for the first cooking segment. I don't flip until the brisket reaches 130 degrees or so. That's the point when the bark starts to harden a little bit. Then I flip it to fat side down. I used to skip this part but wanted a little more bark and found that this method will promote more bark formation.

Do you use foil?

I wrap in foil when the internal brisket temp is 165 degrees or if it's been cooking for at least 5 hours. Most of my briskets are completely done in 8 hours or so. I cook to an internal temp of 196-198 degrees and hold them in an Igloo cooler for a few hours to "rest" before slicing.

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